Greek-Style Chicken Potato Casserole

My dears, nowadays I’m sharing a recipe that is a little voyage from our regular Midwestern fare, however one it is shut to my coronary heart simply the same. It’s a Greek-Style Chicken Potato Casserole, a dish that brings collectively the simplicity of us of a cooking with the aromatic seasonings of the Mediterranean. It’s a loved recipe surpassed down in a expensive friend’s family, and over the years, it is observed a different area on my very own table. It’s hearty, it is comforting, and it is particularly simple to make. Infused with lemon, oregano, and garlic, it will transport your senses to a little village in Greece the place the meals is as healthy as the welcoming smiles of the locals. Whether you are gathered with household or reminiscing about travels past, this casserole is a motive to come collectively and share a meal.

Ingredients

– two kilos of boneless, skinless rooster thighs, trimmed
– four giant russet potatoes, peeled and reduce into wedges
– 1/4 cup olive oil
– Juice of two lemons
– 6 cloves of garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon paprika
– two teaspoons sea salt
– 1 teaspoon freshly floor black pepper
– 1 cup hen broth
– 1 lemon, sliced for garnish
– Fresh parsley, chopped for serving

Directions

1. Preheat your oven to 375 levels F. While it is warming up, take these fowl thighs and provide them a little love with salt and pepper.
2. Grab your self a massive skillet and warmth a splash of olive oil over medium-high heat. Add the poultry and sear it till it is simply browned on each sides. Take your time and do it in batches if wanted – do not crowd the pan now. Once done, location the poultry in a giant casserole dish.
3. In the identical skillet, toss in these potato wedges and let them get a bit of shade for about 4-5 minutes, then nestle them round the poultry in the casserole dish.
4. Mix collectively the closing olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Pour this shiny and aromatic combination over the poultry and potatoes in the casserole dish and stir to coat the whole lot well.
5. Pour the fowl broth round the edges of the casserole dish – we do not favor to wash away our seasoning, now do we?
6. Cover the dish with foil and bake it in your preheated oven for about 35 minutes. Then, eliminate the foil and bake for every other 25-30 minutes, or till the potatoes are smooth and the fowl is cooked through.
7. Let the casserole rest for a few minutes earlier than you garnish it with sparkling lemon slices and parsley.

Enjoy.

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